Soy Herb Glazed Chicken Satay (Robert Irvine) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Ingredients:
1/2 cup soy sauce |
3 tablespoons white balsamic vinegar |
2 tablespoons lemon juice |
1 teaspoon granulated sugar |
1 jalapeno |
1 cup assorted fresh herbs (recommended: cilantro, basil, mint and parsley leaves) |
1 tablespoon minced garlic |
1 1/2 pounds boneless, skinless chicken breasts, cut lengthwise into 12 slices |
Directions:
1. Combine all of the liquids with the sugar and jalapeno in a food processor or blender and pulse to combine. Add the fresh herbs: cilantro, basil, mint and parsley, then pulse to combine.
2. Cook's Note: To pulse, the blender should be turned on to reach high speed, then turned off and on 10 to 12 times.
3. Finally, add the garlic and pulse, as above, 3 more times. Remove the sauce from the mixer to a serving bowl. Cover and let rest in the refrigerator for 24 hours before using, if possible.
4. Heat a grill to medium heat.
5. To make the satays, lay the chicken flat and skewer, in a weaving pattern, then coat with 1/2 of the soy herb glaze. Grill for 5 minutes per side. Remove the chicken from the grill to a serving platter and serve with remaining sauce.
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